Blazin' Chicken Fries Recipe

Preheat oven according to package directions for frozen waffle fries (typically 425°F / 220°C). Arrange a rack in the center and line a baking sheet with foil or parchment. Spread the frozen waffle fries in a single layer.

Lightly toss fries with 1 tablespoon vegetable oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper for extra crispness. Bake according to package instructions until golden and crispy (usually 18–25 minutes), flipping halfway.

When fries are done, transfer to a serving oven-safe dish or keep on the baking sheet and reduce oven temperature to 350°F (175°C) to melt cheese later.

Slice the chicken breast into bite-sized strips or 1/2" pieces (this yields crispy nuggets that top the fries). Pat dry with paper towels.

Combine 1/4 cup buttermilk and 1 tablespoon hot sauce in a bowl. Add the chicken pieces, toss to coat, and let marinate 10 minutes while preparing coating.

In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1 teaspoon cornstarch, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Dredge the marinated chicken in the flour mixture, pressing to adhere a good coating. Shake off excess.

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat (oil should reach ~350°F/175°C). Working in a single layer (do not overcrowd), fry the coated chicken pieces 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Use a slotted spoon to transfer to a paper towel-lined plate to drain.

In a small saucepan or microwave-safe bowl, warm 1/4 cup buffalo wing sauce and 1 tablespoon unsalted butter just until butter melts. Toss the drained fried chicken in the warmed buffalo sauce to coat evenly. Set aside.

In a medium bowl whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1/2 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth.

Fold in 1/4 cup crumbled bleu cheese, reserving a tablespoon for garnish. If the dressing is too thick, thin with an additional teaspoon or two of buttermilk to reach desired drizzling consistency. Taste and adjust salt or lemon.

Chill in refrigerator until ready to use (at least 10 minutes).

Preheat oven to 350°F (175°C) if you reduced it earlier. If using an oven-safe platter, arrange the baked waffle fries in a single even layer.

Scatter shredded sharp cheddar evenly over the hot fries so it begins to melt. Return to the oven for 3–5 minutes, or until cheese is melted and bubbly.

Remove fries from oven. Immediately top with the sauced buffalo crispy chicken, distributing pieces evenly across the fries so each bite gets chicken.

Sprinkle crumbled bleu cheese over the top and return to the oven for 1–2 minutes if you want the bleu cheese slightly warmed (optional).

Drizzle the chunky and creamy bleu cheese dressing over the fries and chicken. Garnish with reserved crumbled bleu cheese and chopped fresh chives, if using. Serve hot.